My Favorite Holiday Recipe with Mezzetta

3 oz warm water
1/2 tsp active-dry yeast
1 cup flour
3/4 tsp salt
1/2 cup to 1 cup pizza sauce
1 cup mozzarella cheese
1 to 2 Mezzetta Roasted Bell Peppers
3 Mezzetta Imported Cocktail Onions
Pizza seasoning, if desired
Mezzetta Jalapeno Stuffed Olives, to serve on the side

Preheat oven to 500.
Dissolve the yeast in a bowl with the warm water.
Add in the flour and salt, and stir until a dough begins to form.
Spread a little flour on the counter, then work the dough with your hands until it it smooth, or about 5 minutes. The dough will still be slightly sticky, but if it is too sticky to work with, you can add additional flour as needed.
Cover the dough with the bowl, and allow to sit for 10 minutes. While the dough is sitting, slice the Mezzetta bell peppers and onions.
Place a piece of parchment paper on a pizza pan. Use your hands to stretch the dough into a circle, then place on the parchment paper and use the heel of your hands to stretch the crust to about 1/4 inch.
Top the crust with the pizza sauce, then with the mozzarella cheese. Top with the sliced Mezzetta bell peppers, onions, and pizza seasoning, if desired.
Bake for 5 minutes, then use a spatula to remove the parchment paper.
Allow the pizza to continue cooking directly on the pan for another 3-5 minutes.
Slice the pizza with a pizza cutter, and serve some Mezzetta Jalapeno Stuffed Olives on the side.